Our Mother's Custard.—Boil a bit of cinnamon and lemon peel, 2 bay leaves, or a sprig of myrtle, with sage, in 1 quart of new milk; make a smooth paste with a spoonful of rice flour or corn starch, with a little cold milk and the beaten yolks of 6 eggs; stir the whole together into the boiling milk in a basin, and then let it thicken over the fire,but not to boil; pour it into a cold dish,and stir it one way till cool; a very little brandy, ratafia or peach water may be put in to flavor this custard; grate a little nutmeg or strew a little ground cinnamon lightly over the top of the cups.
Wine Custard.—Beat 8 eggs very light, leaving out the whites of 3; take 1-2 lb. of sugar, 1 pint of wine, and beat with the eggs for a few minutes; pour the wine back into a hot kettle and stir until it boils, then pour the mixture out and beat until cold.; flavor with lemon and grate nutmeg over; serve in glasses; the wine must be a light color and the kettle not very hot. This quantity will do for six persons.
Custard Boiled.—Two tablespoonfuls of corn starch to a quart of milk; mix with a small quantity of the milk and flavor it; beat up 2 eggs; heat the remainder of the milk to near boiling, then add the mixed starch, the eggs, 4 tablespoonfuls of powdered white sugar, a little butter and salt; boil 2 minutes, stirring briskly.
Boiled Cup Custard.—One quart of milk; when boiling add the yolks of 6 eggs, whites of 4, with 6 spoons of sugar; scald together, then beat the whites of 2 eggs until very light, pour boiling water over them to cook them and then serve the custard.
Steamed Custakd.—(Miss Hale).—Six eggs well beaten, 1 cup of white powdered sugar, 1 large spoonful of butter, to which add, very slowly, 3 quarts of fresh milk and 2 teaspoonfuls essence lemon ; steam till thick.
Plain Custard. (Mrs. Bullock, Richmond, Va.)—Boil a stick of cinnamon in a quart of new milk, and let it stand until cold; take 5 eggs, usin-g the whites of only two, beat them well and mix with the milk, sweeten and strain it and add a glass of wine; set your cups in an oven of water; boil the water to cook the custards or bake them.
FRozen Cust\rd.—One quart of cream, 2 quarts of milk, 1 1-2 lbs. of sugar, yolks of 4 eggs, with milk, eggs and sugar, put on the fire and let them scald ; just cook enough to take away the raw taste; when cold add cream ; flavor when partly frozen; if lemon is used, 1 large one, rind and juice, is sufficient.
Ornamental Froth.—Whisk the whites of 4 or 5 eggs to a solid froth, then thin in 1-2 lb. of preserved blackberries or raspberries, beat all together, then pour it over the top of blanc mange.
Custard Powder.—One lb. of good corn starch, 2 ozs. powdered